Quick, simple, healthy, tasty. Fancier than your average tomato sauce, full of vitamins, 30 minute and tastes so incredibly good!
Chop the large tomatoes into about 1cm sized cubes. Half the cherry tomatoes. Finely mince the onion. In a large pot heat up the olive oil. Add the onion and sautée it until it is translucent. Then add in the chopped tomatoes and reduce to medium high heat. Also add the herbs and the garlic clove (and the chili flakes if using) into the pot and give it a stir. Add the white wine and let simmer for about 10 minutes on medium heat. Then add the lemon juice and salt generously and let simmer for another 10 minutes on low heat. Before serving take out the herbs.
In the meantime make the pistachio breadcrumbs. Therefore add the pistachios to a food processor and pulse until they have gotten a fine consistency. If you do not have a food processor, chop them up with a knife. Combine them with the breadcrumbs. heat up the olive oil in a pan and fry the mixture on high heat for about 2 minutes, stirring constantly so they do not burn. Take them off the heat and set them aside.
In the meantime cook the pasta according to package instructions. Once done reserve 1/2 cup (about 100ml) of pasta water and drain them. Add the drained pasta, along with the reserved water to the sauce and mix through. Seperate them onto 4 plates and top with the pistachio breadcrumbs and serve.
Enjoy!